Quick Southern-Style Baked Beans

“Insanity is doing the same thing, over and over again, but expecting different results.”

This recipe and photo are from http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
recipe by Pam Anderson

Serves up to 18

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans (28 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Three-Bean Salad with Chickpeas and Kidney Beans


“A childhood without books – that would be no childhood. That would be like being shut out from the enchanted place where you can go and find the rarest kind of joy.” –Astrid Lindgren

  • 1 cup red kidney beans
  • 1 cup white kidney beans
  • 1 cup chick peas
  • 3/4 cup finely chopped onion or scallions
  • 1/2 tsp finely chopped garlic
  • 2 TBSP finely chopped parsley
  • 1 small green pepper, seeded and coarsely chopped
  • 1 tsp. salt
  • freshly ground pepper
  • 3 TBSP wine vinegar
  • 1/2 cup olive oil


  • Drain beans of all of their canning liquids, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.

  • In a large bowl, combine the beans, the chopped onion, garlic, parsley, and chopped green pepper.

  • Add the salt, a few grindings of pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again. This salad will be greatly improved if it is allowed to rest for at least an hour before serving.

The BEST Slow Cooker Baked Beans

“Protect your enthusiasm from the negativity and fear of others. Never decide to do nothing just because you can only do little. Do what you can. You would be surprised at what “little” acts have done for our world.” ― Steve Maraboli

Three different beans, bacon, and beef are simmered with molasses and slowly cooked until thick and sweet.
Servings: 16 servings
  • 1 pound ground beef cooked, crumbled, and drained
  • 1 pound bacon cooked
  • 2 tablespoons bacon drippings
  • 3 14 ounce cans kidney beans
  • 3 14 ounce cans white beans
  • 3 14 ounce cans Pork & Beans
  • 3 small onions about 2 cups worth chopped 1/2″ or smaller
  • 1 cup light brown sugar
  • 1 cup ketchup
  • 1/2 cup molasses
  • 3 tablespoons yellow mustard
  1. Drain all the beans, except for one can of Pork & Beans. Combine all ingredients together in the crockpot and heat on HIGH for at least 4 hours or on LOW for 8 hours.